Batter cookies start with a soft fluid batter and once baked turn into rich, delicate cookies that melt in your mouth. These cookies are an essential part of a pastry chef’s repertoire. Anna starts by making basic sweet wafer-like cookies called Langues de Chat or cat’s tongues. She then steps things up with crispy, curved French Tuile Cookies. Anna finishes up by making Classic Florentine Cookies. These are rich, lacy almond cookies covered in chocolate.